For dinner tonight I made a creamy coconut curry with fresh snow pea pods, baby bok choy, baby corn, fresh ginger, and chicken. It was warm and comforting and hit the spot after a hard day at work. I did use light coconut milk – however you can use regular if you prefer.

In a large skillet or wok over medium heat place the olive oil, garlic, curry powder and onions and cook for 3-5 minutes. Add the chicken, and sea salt and cook until no longer pink on the outside. Add the cinnamon, bok choy, baby corn, coconut milk, and snow pea pods. Cook for 10 minutes. Can serve as is, or over top a gluten free grain of choice. Serves 4. Enjoy!